Tomatillo Salsa Scallop Appetizers Recipe
Ingredients
| Tomatillos | 2/3 Cup (16 tbs), diced | |
| Jicama | 2/3 Cup (16 tbs), diced | |
| Green onions | 1/2 Cup (16 tbs), minced | |
| Lime juice | 1/2 Cup (16 tbs) | |
| Cilantro | 1/3 Cup (16 tbs), minced | |
| Salt | 1/4 Teaspoon | |
| Garlic powder | 1/4 Teaspoon | |
| Vegetable cooking spray | ||
| Olive oil | 1 1/2 Teaspoon | |
| Shallot | 1/2 Cup (16 tbs), minced | |
| 1 pound bay scallops | ||
| Ice | 1/2 Cup (16 tbs), crushed | |
| 3 medium tomatoes, each cut into | ||
| 4 slices 6 large Bibb lettuce leaves | ||
Directions
Combine first 7 ingredients in a medium bowl.
Cover and chill 1 hour.
Coat a large nonstick skillet with cooking spray; add oil.
Place over medium-high heat until hot.
Add shallot, and saute 2 minutes or until tender.
Add scallops, and saute 2 minutes or until scallops are opaque.
Add crushed ice to tomatillo mixture.
Immediately add scallop mixture to tomatillo mixture; stir well.
Cover and chill at least 2 hours.
Cover and chill 1 hour.
Coat a large nonstick skillet with cooking spray; add oil.
Place over medium-high heat until hot.
Add shallot, and saute 2 minutes or until tender.
Add scallops, and saute 2 minutes or until scallops are opaque.
Add crushed ice to tomatillo mixture.
Immediately add scallop mixture to tomatillo mixture; stir well.
Cover and chill at least 2 hours.
Chef
